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United States Food Administration 

DIVISION OF HOME CONSERVATION 



Washington, D. C. 



October, 1918 




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Victory Breads 

Victoiy bread is the bread which will bo oaten by all tho people 
fighting Germany — 100,000,000 people in tho United States and 
120,000,000 in Europe. At a conference of the food administrators 
of England, France, Italy, and the United States the wdieat supplies 
of our part of the world were surveyed and a plan of equitable distri- 
bution worked out. The harvests have been good. The extremo 
tension of last spring is relaxed. But conservation and the most 
rigidly careful consumption are still necessary. 

We wish to share in the common lot of the allies, and we must pile 
up reserves against another short harvest. We came into this year's 
harvest with only 10 days' supplies left in our bins. We must not 
sail so close to the wind another time. Therefore we will eat Victory 
bread gladly, and we will eat less bread of all kinds than wo did 
before the war, for it is not only wheat that must be conserved, but 
all cereals. 

Victory bread contains 80 per cent wheat flour and 20 per cent 
substitute. The substitute may vary according to the locality. In 
general it is barley, corn flour, corn meal, or rye. In some localities 
where available there will bo kaffu* flour, milo flour, feterita flour 
and meals, rice flour, oat flour, peanut flour, bean flour, potato flour, 
sweet-potato flour, and buckwheat flour. 

Mixed Victory flour will also be on the market. Tliis will be wheat 
flour mixed with barley or corn, or both, mixed in the proportion of 
4 pounds of w^heat with 1 of the substitute. If ryo is mixed with 
wheat it will be in the proportion of 2 pounds of rye and 3 pounds 
of wheat. 

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VICTORY BREADS 






HOW TO BUY FLOUR. 

If you buy unmixed wheat flour, buy the substitutes to go witli it. 

With 4 pounds of wheat flour buy at least 1 pound of substitute 
if it is barley, corn flour, or corn meal. 

With 3 pounds of wheat flour buy 2 pounds of rye flour or meal. 

If you buy mixed Victory flour you are not required legally to buy 
any substitutes for yeast breads. 

Buy separately the cereals which you %vill use for bi'eakfast. 

Also buy separately corn meal and other cereals for corn bread, 
Indian puddings, quick breads, and muffins. 

All housekeepers are expected and all bakers are required to use 
20 per cent substitute in yeast breads and in all other flour mixtures 
except -quick breads, which should contain 50 per cent substitute. 

This is in addition to the normal consumption of corn bread. 

Sine© last year it was found possible to make successful products 
with no wheat ; it is hoped that every home will continue to use every 
day a wheat-saving dish, such as those in the folio whig list; 

Wheat-saving muffins. 
Wheat-saving griddle cakes. 
Wheat-saving cookies. 
Wheat-saving cakes. 
Wheat-saving puddings. 

While the housekeeper is allowed more leeway in the use of her 
flouis, both wheat and substitutes, a study of the Food Administra- 
tion's compulsory baking regulations wiU show that no discrimina- 
tion is made between the home baker and the commercial baker. 

The following is taken from the baker's regulations: 

Rule A-6 (as Amended Sept. 1, 1918, Effective Immediately). 

Wlmx ivxnu " Victory'" may he used. — No licensee manufacturing bakery products 
shall use the name "Victory" in connection Avith the advertising or sale of the same,, 
unless the total wheat flour and substitute content of snch bakery i^roducts contains 
at least the percentage of wheat-flour substitutes stated below: 

Per cent. 

Class 1. Bread and rolls 20 

Class 2. Sweet yeast dough goods 20 

Class 3a. Crackers 10 

Class 3b. Biscuits, cookies, and ice-cream cones 20 

CUiss4a. Cakes 20 

Class 4b. Pies 20 

Class 4c. Fried cakes 20 

Class 4d . Pastiy 20 

Class 5. Quick breads, Boston brown bread, and waffles 50 

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VICTORY BREADS 



VICTORY BREAD. 

89 Per Cent Wheat. 
20 Per Cent Substitute. 

BARLEY AND WHEAT BREAD. 



Wlicat flour (3 lbs.), 12 cups. 
Barlej^ floui- (12 oz.), 4^ cups. 
Liquid (any of the foUowng), 1 quart 

Water. 

Milk. 

Milk and water. 

Potato water. 

mey. 



Sirup, 2 to 4 tablespoons. 
Fat, 1 tablespoon. 
Salt, 4 teaspoons. 

FOR OVERXIGHT PROCESS. 

Compressed yeast, -J- cake; or 
Dry yeast, 1 cake; or 
Liquid yeast, 1 cup; and 
Liquid (instead of 1 quart), 3 cups. 

CORN-FLOUR AND WHEAT BREAD. 



Wlieat flour (3 lbs.), 12 cups. 
Corn floxir (12 oz.), 3 cups. 
Liquid (any), 1 quart. 
Sirup, 2 to 4 tablespoons. 
Fat, 1 tabk spoon. 
Salt, 4 teaspoons. 



FOR OVERNIGHT PROCESS. 

Compressed yeast, i cake; or 
Dry yeast, 1 cake : or 
Liquid yeast, 1 cup: and 
Liquid (instead of 1 quart), 3 cups. 



CORN-MEAL AND WHEAT BREAD. 



Wheat flour (3 lbs.), 12 cups. 
Corn meal (12 oz.), 2^ cups. 
Liquid (any), 1 quart. 
Sirup, 2 to 4 tablespoons. 
Fat, 1 tablespoon. 
Salt, 4 teaspoons. 



FOR OVERNIGHT PROCESS. 

Compressed yeast, ^ cake; or 
Dry yeast, 1 cake; or 
Liquid yeast, 1 cup; and 
Liquid (instead of 1 quart), 3 cups. 



SCALDED CORN-MEAL BREAD. 

When coarse corn meal is used, pour boiling water or hot milk over it to scald it. 
Add sweetening agent, salt, and fat, and increase the liquid one-half cup. WOien luke- 
warm, add the yeast mixture; stir thoroughly. Add flour and complete the process. 

OAT-FLOUR AND WHEAT BREAD. 



Wheat flour (2 lbs. 10 oz.), 11 cups. 

Oat flour (lOf oz.), 3 cups. 

Liquid (any), 1 quart. 

Molasses or sirup, 2 to 4 tablespoons. 

Fat, 1 tablespoon. 

Siilt, 4 teaspoons. 



FOR OVERNIGHT PROCESS. 

Compressed yeast, J cake; or 
Dry yeast, 1 cake; or 
Liquid yeast, 1 cup; and 
Liquid (instead of 1 quart), 3 cups. 



WHOLE- WHEAT AND CORN-FLOUR BREAD. 



Wlieat flour (1 lb. 6 oz.), 5^ cups. 

Entire-wheat flour (1 lb. 11 oz.), 7\ cups. 

Corn flour (5^ oz.), li cups. 

Iviquid (any), 1 quart. 

Molasses or sirup, 2 to 4 tablespoons. 

Fat, 1 tablespoon. 

Salt, 4 teaspcKtns. 



FOR OVERNIGHT P«OCES3. 

Compressed yeast, J cake; or 
Dry yeast, 1 cake; or 
Liquid yeast, 1 cup; and 
Liquid (instead of 1 quart), 3 cups. 



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VICTORY BREADS 



RYE AND WHEAT BREAD. 

Wheat flour (2 lbs. 5 oz.), 9J- cups. for overnight process. 

Rye flour (1 lb. 9 oz.), 9 cups. Compressed yeast, h cake; or 

Liquid (any), 1 quart. Dry yeast, 1 cake; or 

Molasses or sirup, 2 to 4 tablespoons. Liquid yeast, 1 cup; and 

Fat, 1 tablespoon. Liquid (instead of 1 quart), 3 cups. 

Salt, 4 teasi^oons. 

COMBINATIONS WITH POTATO BREAD. 

Wheat flom- (3 lbs. less 1 oz.), llf cups. Fat, 1 tablespoon. 

Bai'ley floiu', or [ (llf oz.), 4^ cups. Salt, 4 teaspoons. 

Corn flour, or - (llf oz.), 3 cups. ^or overkigiit process. 

Corn meal, (llf oz ), 2f cups. Compressed yeast, ^ cake; or 

Mashed potato (12-i oz.), packed soud, j^^.^ ^^^^^^ ^ ^^^^. ^^, 

1^ f"PS_ Liquid yeast, 1 cup; and 

Liquid, 2s cups. Liquid (instead of 2f cups), 1|- cups. 
Molasses or siruj:*, 2 to 4 tablespoons. 



METHODS FOR MAKING. 

1. straight Dough Method. Overnight Process. 

Weigh or measure the sifted flour. If unmixed wheat flour is used, 
weigh or measure the wheat and then the substitute. Mix or sift 
together in a hirge pan or bowl. If Victory flour is used, only one 
measuring or weighing is necessary. Scald the milk if to be used. 

Soften the yeast in one-half cup of the cold liquid. Measure sweet- 
ening agent, fat, and salt into bowl. Add the scalded milk or other 
liquid, ^^lien lukewarm, add yeast mixture. 

Add the Victory flour mixture, stirring until stiff enough to knead 
on a board. 

Grease the top lightly, place in a bowl or pan, cover, and set in a 
warm place overnight. 

The next morning cut down and knead, let rise to double in bulk. 
Knead, shape into loaves, place in pans, and grease the top. 

Let rise to more than double in bulk and bake in a hot oven 
(205° C. or 400° F.) for 45 to 50 minutes. 

The heat may be slightly lowered din-ing the last of the process. 

2. Straight Dough Method. Short Process. 

The short process differs from the overnight method in the* length 
of time necessary for making the bread. It requires from four to six 
hours, depending on the amount of yeast used and the temperature 
at which the dough is kept. 

For compressed A^enst use two to three cakes, the amount depending 
on the time allowed. 

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VICTORY BREADS 



For dry yeast take the amount specified and mix with the quart 
of water and the sweetening agent. Let stand overnight and in tho 
morning complete the process. 

Follow the directions as outlined above, except insert ''after one 
or twohom-s" for the words "the next morning, " then cut down and 
knead, etc. 

3. Long Sponge Method. 

Follow the directions as given above under straight dough method, 
except that only one-half the flour is added the night before. Less 
than one-half of the flour may be used if desired. Salt and fat may 
be omitted in the sponge and added just before tho remainder of the 
flour for quicker fermentation. 

The next morning add the remainder of the flour and knead. Let 
rise to double in bulk, knoad again, and shape into loaves. Let rise 
to more than double in bulk and bake. 

4. Short Sponge Method. 

Follow the directions as given above except that the compressed 
yeast must be increased in amount and the dried yeast must be 
soaked overnight. 

Let the sponge ferment for one-half to one and one-half horn's 
before adding the remainder of the flour and completing the process. 

Salt and fat may be omitted in the sponge and julded just before 
the remainder of the flour for quicker fermentation. 



REMARKS. 

More accurate results are obtained 1)}' weighing the flours and 
mixing. It insures using the right proportion of wheat and sub- 
stitute. 

The measures are for flour which has been sifted once. The quan- 
tities of flour given are for water used as the liquid. Milk will need 
a little less flour. The amount of mixed flour not used may bo 
saved for another time. 

Wlien the substitute is sifted with *the wheat flour and used in 
the sponge the bread is better flavor and less crumbly than if a 
sponge is made w^ith the wheat flour alone and the substitute added 
later in the process. 

Victory bread doughs should be made stiffer than an all-wheat 
dough. It may be difficult to work in all of tho flour sometimes, 
but results show that the product is better when a stiff dough instead 
of a slack dough is made. This is especially true for a soft wheat 
flour. 

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VICTORY BREADS 



The new flours have shghtly more moisture content than tho 
flours of prewar times, as they have been milled and marketed so 
soon after tho new harvest. The gluten content also has not had tho 
usual amount of time to mature and gain strength. The same flour 
after keeping for some time will be found to take up more moisture. 
The dryness of the substitute flour will cause a variation in the 
amount of liquid absorbed. Weather conditions afl'ect the moisture 
content of the flours, so that on a damp day more flour may be needed 
to give dough of the same consistency. 

Victory breads seem to require a larger amount of yeast than an 
all-wheat bread. Better results are obtained when there is rapidity 
of 3^east action, and, aUowing for some rising or "spring" in the oven, 
the loaves should be baked before excessive yeast action occure to 
reduce the sti-ength of tho gluten. 

Kneading seems to be an important factor in determining the 
volume of the loaf. Tliree kneadings and rLsings improve the size 
and texture of the loaf. 

Rve bread should be baked in a slower oven and for a longer time 
than bread containing other substitutes. 

VICTORY QUICK BREADS. 

50 Per C^nt Wheat. 
50 Per Cent Substitute. 

BARLEY AND WHEAT BREAD. 

Barley flour, 2 cuiw. Milk, 2 cups. 

Mieat flour, 2 cups. Molasses, \ cup. 

Baking powder, 6 teaspoons. Raisins, 1 cup. 

Soda, i teaspoon. Egg, 1. 
Salt, 1 teaspoon. 

Mix all dry ingredients. Make a hole in the center of the materials. Add mo- 
lasses, egg, and milk. Mix all together. Bake in a slow oven for 1^ hours. 

CORN-MEAL, COKN-FLOUR, AND WHEAT BREAD. 

Corn meal, 1 cup. Salt, 1 teaspoon. 

Corn flour, 1 cup. Milk. 2i cups. 

Wlieat floiu-, 2 cups. ' Molasses, J- cup. 

Baldng powder, G teaspoons. Egg, 1. 
Soda, i teaspoon. 
Mix same as in the pre^dolls recipe. 

VICTORY MUFFINS. 

50 Per Cent Wheat. 
50 Per Cent Substitute. 

Method.— Siii all dry ingredients together. Mix the liquid, melted fat, sweetening, 
and the slightly beaten egg together. Combine the two mixtures \^Tith as little mixing 

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VICTORY BREADS 



as possible. Put in well-greased muffin pans and bake in a hot oven (420° F., 215° C.) 
for 20 to 30 minutes, depending upon the size of the muffins. 

BARLEY AND WHEAT MUFFINS. 

Bai-ley flour, U cups. Eggs, 1 or 2. 

Wheat flour, 1 cup. Molasses, 2 tablespoons. 

Baldng powder, 4 teaspoons. Fat, 1 tablespoon. 

Soda, ir teaspoon. Milk, 1 cup. 

Salt, h teaspoon. 

BAELEY, CORN, AND WHEAT MUFFINS. 

Barley flour, J cup. ' Eggs, 1 or 2. 

Corn flour, J cup. Sirup, 2 tablespoons. 

Wheat flour, 1 cup. Eat, 1 tablespoon. 

Baldng powder, 4 teaspoons. Milk, 1 cup. 
Salt, ^ teaspoon. 

CORN AND WHEAT MUFFINS. 

Corn flour, 1 cup. Eggs, 1 or 2. 

Wheat flour, 1 cup. Sii'up, 2 tablespoons. 

Baking powder, 4 teaspoons. Fat, 1 tablespoon. 

'Salt, h teaspoon. Milk, 1 cup. 

CORN-MEAL AND WHEAT MUFFINS. 

Corn meal, 1 cup (scant). Eggs, 1 or 2. 

Wheat flour, 1 cup. Sii'up, 2 tablespoons. 

Baking powder, 4 teaspoons. Fat, 1 tablespoon. 

Salt, I teaspoon. Milk, 1 cup. , 

WHOLE- WHEAT MUFFINS. 

Whole-wheat flour, 2 cups. Sirup, 2 tablespoons. 

Baking powder, 4 teaspoons. Fat, 1 tablespoon. 

Salt, 4 teaspoon. Milk, 1 cup. 
Eggs, 1 or 2. 

WHOLE- WHEAT AND BARLEY MUFFINS. 

Whole-wheat floiu:, 1 cup. Eggs, 1 or 2. 

Barley flour, | cup. Molasses, 2 tablespoona. 

Wheat flour, ^ cup. Fat, 1 tablespoon. 

Baking powder, 4 teaspoons. Milk, 1 cup. 

Soda, X6 teaspoon. 

WHOLE-WHEAT AND CORN-FLOUR MUFFINS. 

Whole-wheat flour, 1 cup. Eggs, 1 or 2. 

Com flour, 1 cup. Sirup, 2 tablespoons. 

Baking powder, 4 teaspoons. Fat, 1 tablespoon. 

Salt, h teaspoon. Milk, 1 cup. 

WHOLE-WHEAT, BARLEY-FLOUR, AND RICE MUFFINS. 

Whole-wheat flour, 1 cup. Soda, ^ teaspoon. 

Bai'ley flour, | cup. Eggs, 1 or 2. 

Rice flour, f cup. Molasses, 2 tablespoons. 

Baking powder, 4 teaspoons. Fat, 1 tablespoon. 

Salt, ^ teaspoon. Milk, 1 cup. 



(•) WASHINGTON rOOVEnHMENT tRJ NTIMO OmCE : l»l» 



Gaylord Bros. 

Maker* 

Syracuse, N. Y. 

PAT. IAN. 21, \m 




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